La miel or honey is one of my favorite ingredients from La Madre Tierra. Hardly a day goes by when I don’t pour honey over something like a smoothie, a slice of toast or suck it straight from a stick.

These recipes for natural raspados (also known as minutas, piraguas, snow cones or shaved ice) from the National Honey Board along with Sno-Con Amor founder and raspado expert Lauda Flores, are made with honey and had me drooling so much I just had to share. I love the very-Latino flavors of tamarind, hibiscus, mojito and a traditional strawberry these are made of. But the best part is that honey is a pure and natural ingredient, made by honey bees, with the help of Mother Nature.

Use nature’s gift to make these flavorful and refreshing honey raspados and impress this summer!

*All recipes below make four servings. If you don’t have an ice shaving machine, you can obtain crushed ice by blending ice cubes in a regular blender or by placing the ice cubes in a plastic bag and crushing them with the help of a rolling pin or any other heavy kitchen tool.

Honey Hibiscus Raspado

Ingredients:
6 tbsp of honey
1 cup of wild hibiscus flowers
2 cups of water
4 servings of shaved ice
Preparation:
Combine all ingredients into a saucepan and bring to a boil. Remove from heat and let stand until cool. Strain and stir in honey. Refrigerate overnight. Pour syrup over shaved ice and serve. Top off with extra honey to taste.

Share some Spanglish Love

Get the newsletter!

Become a SpanglishMami! Sign up for the free newsletter to get updates on some of the best articles and resources for bilingual and bicultural familias, as well as exclusive Finds, giveaways and printables only for members.

Related Posts

Que buen idea! It has been so long since I’ve had a raspado estilo Mexicano. I grew up on these flavors but have not introduced them to my little one’s yet. I think I’ll introduce raspados to them the way I was – by shaving the ice ourselves with an ice shaver. Can’t remember what it’s called in Spanish. That’ll be interesting, lol. Thank you!
Would it be ok to share your recipe on my blog?

I know! I have a hard time buying them because all I see is the strong coloring and think about all the sugar. I do allow her treats every once in a while, but much prefer to make them or find them natural. Hope you all enjoy!!

Alicia Maher was born in El Salvador and resides in Los Angeles CA since 1986. She learned to cook at a young age authentic Salvadoran food from her grandmother, great aunts, aunts and her Salvadoran friends. For almost thirty years Alicia has passionately carried and shared her country and ancestors’ culinary traditions with family and friends. In her cookbook Delicious El Salvador: 75 Authentic Recipes for Traditional Salvadoran Cooking, she sets out to preserve and teach El Salvador’s home cooking history, flavors and dishes to future generations. She is also the former owner of two full service bakeries in the Los Angeles area, and has taught private cooking classes for the last five years. Before moving to Southern California, Alicia lived in Israel and Washington, D.C. She graduated from UCLA in 1992 with a BA in Art History. Alicia has been married to Joseph since 1988; they are the parents of three sons. Delicious El Salvador: 75 Authentic Recipes for Traditional Salvadoran Cooking is her first book.